111 egg recipes Very very long!!!

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111 EGG Recipes

COOKING OF EGGS

Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees
Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower
temperature than the white, and for this reason an egg should not be
boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.

Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is
fresh. If it sort of topples in the water, standing on its end, it is
fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a
shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg
will "rattle." An egg that rattles may be perfectly good, and still
not absolutely fresh.

TO PRESERVE EGGS

To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and cover
them with brine; or pack them in a keg, small ends down and cover them
with lime water; this not only protects them from the air, but acts as
a germicide.
Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then be
used the same as fresh whites.

EGGS AND CRUMBING

To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.

SHIRRED EGGS

Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA

Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs
are ready to serve, put two tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.

EGGS ON A PLATE

Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs
are done, baste them with the browned butter, and send to the table.

EGGS DE LESSEPS

Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves' brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.

EGGS MEYERBEER

To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.

Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.

EGGS AU MIROIR

Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are "set,"
dust them with salt and pepper and send them to the table.

Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.

Split the kidneys, cut out the tubes; scald them, drain, and cut them
into thin slices. Put the butter into a saucepan, add the kidneys,
toss until the kidneys are cooked, then add the flour, stock, kitchen
bouquet, salt and pepper; stir until boiling. Grease a shallow granite
or silver platter, break into it the eggs, sprinkle over the bread
crumbs and stand them in the oven until the eggs are "set," then pour
over the sauce, arrange the kidneys around the edge of the dish and
send at once to the table.

Put the stock in a saucepan and boil rapidly until reduced one-half,
add a drop or two of browning. Throw the chicken livers into boiling
water and let them simmer gently for ten minutes; drain. Slice the
mushrooms and put them, with the livers, into the stock; let them
stand until you have cooked the eggs. Put a tablespoonful of butter in
the bottom of a shallow platter; when melted break in the eggs, stand
them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce

EGGS BAKED IN TOMATO SAUCE

Make a tomato sauce. Pour one-half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the
other half of the sauce, dust the top with grated cheese, and bake in
a moderate oven until "set," about fifteen or twenty minutes. Serve
for supper in the place of meat.

EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a
baking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt
and pepper, pour over the remaining cream sauce, sprinkle the top with
grated cheese, and bake in a moderate oven until the cheese is browned
and eggs are "set." Serve in the dish or dishes in which they are
cooked.

Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.

Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce.

EGGS A LA SUISSE

Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each
half dozen eggs, pour over a half cup of cream. Then cover the top
with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs "set." Send this to the table with a plate of dry
toast.

EGGS WITH NUT-BROWN BUTTER

These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are "set;" dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.

EGG TIMBALES

Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are "set." Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or tomato sauce,
garnish the dish with nicely seasoned green peas and serve at once.

EGGS COQUELICOT

Grease small custard or timbale cups and put inside of each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt,
stand the cups in a pan of boiling water and cook in the oven until
the eggs are "set." Toast one round of bread for each cup and make a
half pint of cream sauce. When the eggs are "set," fill the bottom of
the serving platter with cream sauce, loosen the peppers from the cups
and turn them out on the rounds of toast. Stand them in the cream
sauce, dust on top of each a little chopped parsley and send to the
table.

EGGS SUZETTE

Bake as many potatoes as you have persons to serve. When done, cut off
the sides, scoop out a portion of the potato, leaving a wall about a
half inch thick. Mash the scooped-out portion, add to it a little hot
milk, salt and pepper, and put it into a pastry bag. Put a little
salt, pepper and butter into each potato and break in a fresh egg.
Press the potato from the pastry bag through a star tube around the
edge of the potato, forming a border. Stand these in a baking pan and
bake until the eggs are "set." Put a tablespoonful of cream sauce in
the center of each, and send to the table.

EGGS EN COCOTTE

Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a
can of mushrooms, chopped fine, two level tablespoonfuls of flour and
one cupful of stock. Stir until boiling. Add a tablespoonful of
chopped parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the bottom of individual
cups. Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about
five minutes.